22:10
Gaelle So
2 Comments

Need ideas for lunches or picnics? Savoury muffins are easy and quick to make, and you can flavour them with many different things!These chorizo and goats cheese ones are to die for, and make a perfect quick and easy lunch, along with a salad, or a soup if the weather is a bit colder. Omit the chorizo to make these vegetarian, and add some more sweet drop peppers! By the way, if you can't find these little sweet drop peppers, don't worry! Otherwise, just replace them with jarred grilled peppers.

This savoury muffin recipe can be used with many other flavour combinations : swap the chorizo-goats cheese : here are a few ideas to inspire you :- ham, Comté cheese and walnuts- spinach, cherry tomatoes and feta- sundried tomatoes, mozzarella and grilled zucchini- sweet corn. tomato and sunflower seeds- bacon and bue cheese- roasted butternut squas, pumpkin seeds and cheddar- kale and pecans- fresh herbs and ricotta

Ingredients80 ml olive oil + 1 tbsp to grease the muffin tin100 ml natural greek yogurt150 ml milk250 g flour2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/2 tsp pepper1/2 tsp cayenne pepper1 tsp wild garlic powder (replace by dried oregano or basil)100g chorizo, cut into small cubes1 handful rocket, roughly chopped50g goats cheese, crumbled2 tbsp sweet drop peppersPreheat the oven to 180'C. Grease a 12 hole muffin tin with some oil, using a pastry brush.Fry the chorizo in a pan on high heat for 3 to 4 minutes until browned and crispy.In a large bowl, mix the flour with the baking powder, cayenne pepper, dried herbs, salt and pepper. Add the oil, yogurt, milk and stir until getting a smooth batter. Fold in the fried chorizo, rocket, goats cheese and sweet drop peppers. Don't mix the muffin batter too much as this would make your muffins less light and soft.Drop 1 heaped tbsp of batter in each muffin hole, then bake for 15 to 18 minutes until golden and cooked through (check the middle of the muffin with a toothpick : it should come out dry).Leave the muffins to cool for 10 minutes in the tin, before removing them and letting them cool completely on a wire rack.